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Chicken Larb Salad

While not an authentic Laotian or Thai larb, this dish hits all the flavor and texture notes. You've got a hint of spicy, some nice tang, and the distinctive flavors of lemongrass and makrut lime leaves from our sauce. Traditionally served in lettuce cups, we've made this into a vibrant salad dinner. You can serve it with rice but we like it just as it is.

Chef Tip: Toasting and grinding your rice into a powder (Khao Khua) is an extra step here and takes a bit of time, but its a delicious seasoning and you can always make extra and save it in an airtight container!

Ingredients

  • ½ red onion, sliced

  • Rice vinegar

  • ½ cup jasmine rice, uncooked (or store-bought toasted rice powder, Khao Khua)

  • Cooking oil

  • 2 shallots, sliced

  • 1 birdseye chili, minced (optional)

  • 2 lbs of ground chicken

  • Salt

  • Haven's Kitchen Coconut Cashew Sauce

  • 1 cup of frozen cooked edamame

  • A bunch of basil leaves, torn

  • 3-5 sprigs of fresh mint, torn

  • 1 head of butter or bibb lettuce, chopped

  • 3 watermelon radishes, sliced thinly

  • 1 long, English cucumber, chopped

Steps

STEP 1

Cover the sliced onion in rice vinegar and set aside

STEP 2

Heat a large pan over low heat and toast the rice, stirring often, for about 15 minutes, until deeply golden and fragrant. Let cool for a few minutes, then use a spice grinder or mortar & pestle to grind them into a powder and set aside

STEP 3

Meanwhile heat a large pan over high heat and add a glug of cooking oil. Add the shallots and the optional chili, and cook for a few minutes, then add the chicken and a pinch of salt. Cook, breaking it apart until the chicken is golden and cooked through

STEP 4

Squeeze in about 1/2 pouch of Coconut Cashew sauce and cook for another few minutes until the sauce is absorbed. Cut the heat, then add the toasted rice powder and the edamame

STEP 5

Toss the chicken with lettuce, radish, cucumber, and pickled onions

Coconut Cashew Sauce

A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…

This recipe is also great with our Gingery Miso sauce.

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